Crepe Batter - flour

Method

• In a blender or food processor blend flour, 1/2 cup plus 2 tablespoons water, milk, eggs, butter, and salt for 5 seconds.
• Turn the motor off and scrape sides down, with a rubber spatula.
• Transfer the batter into a bowl and let it stand, covered, for 1 hour.
• The batter may be made up to one day in advance.
• Heat a 7 to 8-inch crepe or non-stick skillet over moderate heat until it is hot but not smoking and remove from heat.
• Brush the pan as necessary with butter.
• Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan.
• Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl.
• Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe until the under side is browned lightly.
• Turn the crepe, brown the other side lightly and transfer to a plate.
• Crepes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.